Product description

Details

"Award Winning Bronze Die Spaghettoni"

Made with the highest quality durum wheat flour, the pasta is then drawn through bronze dies, which give the external surface of the pasta a very high level of porosity and roughness. This allows the pasta to hold the sauce better after cooking.

Try it...

Really good with all sauces!

Why not try a spice mix or seafood sauce (see the 'You might also like' tab)

Our Producer - Pastificio Masciarelli

Pastificio Masciarelli are a family-run business from Abruzzo who have been making the finest quality pasta since 1867. All of their pasta is made with specially selected grain and is drawn through bronze dies, then left to dry for around 48 hours at very low temperatures.

Husband and wife team, Chiara & Agostino Masciarelli (pictured on the right of the last photo above - Danilo is on the left), take pride in creating their pasta, and it shows. The photos also show the Pastificio Masciarelli shop in Pratola Peligna (Abruzzo) from our 2017 visit.

We think our pasta is really delicious and the quality of the pasta makes it easier to cook to that perfect al dente bite so you get great results every time.

1. Use a large pan and plenty of salted water. Pasta needs lots of water to move around in, approx 2 litres for 200g of pasta.2. Add the pasta to the pan when the water has reached a rolling boil.3. Cover the pan, and as soon as the water comes back to the boil, remove the lid and leave uncovered/at an angle.4. Follow the packet instructions for timing but check the pasta at least twice to avoid overcooking it.5. Pasta is cooked when it is still firm to the bite and slightly chewy. (Note: it will go on cooking slightly even when drained.)6. The instant the pasta is cooked, drain it and start tossing it with the sauce. The sauce should thoroughly coat every piece of pasta.

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(NB If you need delivery on a Weekend or a Monday, please call us on 01858 419554).

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